Introduction

There’s something truly comforting about a tender pot roast, and making it in the Instant Pot brings that warmth to your table without hours of waiting. This recipe delivers a juicy, fall-apart roast with flavorful vegetables, all cooked together in under two hours—perfect for busy weeknights or family dinners.

Tender Instant Pot Pot Roast Recipe - Recipe Image

Ingredients

3-5 lb beef chuck roast (well-marbled for tenderness)
1/2 tsp black pepper (freshly ground preferred)
1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tbsp cooking oil (grapeseed or avocado oil recommended)
1 large yellow onion, cut into 8 wedges
4 large carrots, peeled and cut into 1-inch chunks
1 lb small red potatoes, halved or quartered if large
4 cups beef stock
2 tbsp Worcestershire sauce
2 tbsp cornstarch
1/4 cup water

Instructions

Step 1: Turn your Instant Pot to the “saute” mode. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mix all over the chuck roast evenly.
Step 2: Add the cooking oil to the Instant Pot and heat for about 30 seconds. Place the roast in the pot and sear each side for 3-4 minutes until a rich brown crust forms. Use tongs to turn the roast and brown all sides.
Step 3: Switch the Instant Pot to “pressure cook” on high. Add the potatoes, onion wedges, and carrot chunks around the roast. Pour the beef stock and Worcestershire sauce over everything. Seal the lid and set the vent to “sealed.” Cook for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast.
Step 4: When cooking is complete, let the Instant Pot naturally release pressure for 10 minutes. Then, carefully turn the vent to “venting” to release any remaining steam. Remove the lid once the pressure has fully dropped.
Step 5: Transfer the roast and vegetables to a serving platter. Shred the meat using two forks. Strain the cooking broth to remove any solids, then return the broth to the Instant Pot.
Step 6: Set the Instant Pot to “soup” mode. In a small bowl, whisk together water and cornstarch until smooth. Stir this mixture into the boiling broth to thicken the gravy. Once thickened to your liking, season with additional salt, pepper, or garlic powder as desired.
Step 7: Pour the gravy over the shredded roast and vegetables. Garnish with fresh thyme or parsley if you like. Serve immediately and enjoy!

Tips & Variations

Always sear the roast first to create a flavorful crust that enhances the dish.
Cut vegetables into large chunks (about 2 inches) to keep them from becoming mushy during pressure cooking.
If you don’t have beef stock, substitute chicken stock with an extra tablespoon of Worcestershire sauce or dissolve beef bouillon cubes in water.
For gravy thickening, you can swap cornstarch with flour mixed in cold water or use instant potato flakes as an alternative.
Feel free to substitute Yukon gold or russet potatoes for red potatoes—just cut russets into larger pieces since they cook faster.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Keeping the gravy with the meat helps retain moisture and flavor. For longer storage, freeze portions in freezer-safe containers with some gravy for up to 3 months. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of beef broth if the gravy becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, you can substitute chuck roast with other tougher cuts like bottom round, brisket, or shoulder roast. Chuck roast is preferred for its marbling and tenderness, but these alternatives will still work with proper cooking.

Is it necessary to do a natural pressure release?

Allowing the pressure to release naturally for 10-15 minutes helps the meat retain its juices and prevents it from drying out, resulting in a more tender and flavorful pot roast. Quick release immediately after cooking can make the meat tougher.

Tender Instant Pot Pot Roast Recipe

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★★★★★

4.9 from 87 reviews

This Tender Instant Pot Pot Roast recipe delivers tender, flavorful meat and vegetables cooked quickly under pressure. Perfect for busy weeknights or Sunday dinners, this one-pot meal combines chuck roast, carrots, potatoes, and a rich homemade gravy, all cooked together for maximum taste and minimal cleanup. The pressure cooker cuts the traditional cooking time from hours to about 90 minutes while locking in juicy, succulent flavors that melt in your mouth.

Author: Lena
Prep Time: 15-20 minutes
Cook Time: 70-90 minutes
Total Time: 85-110 minutes
Yield: 6–8 servings 1x
Category: Main Dish
Method: Instant Pot
Cuisine: American

Ingredients

Scale

For the Roast and Vegetables:

3–5 lb beef chuck roast (well-marbled for tenderness)
1 tsp salt
1/2 tsp black pepper (freshly ground preferred)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1 large yellow onion (cut into 8 wedges)
4 large carrots (peeled and cut into 1-inch chunks)
1 lb small red potatoes (halved or quartered if large)
1 tbsp cooking oil (grapeseed or avocado oil recommended)
2 tbsp Worcestershire sauce
4 cups beef stock (Pacific Foods organic broth recommended)

For the Gravy:

2 tbsp cornstarch
1/4 cup water

Instructions

Season and Sear the Roast: Turn on the Instant Pot and set to “saute” mode. Mix salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub this seasoning mixture evenly over the roast. Heat oil in the pot for about 30 seconds, then add the roast. Sear each side for 3-4 minutes without moving to develop a rich crust, turning with tongs until all sides are browned.
Pressure Cook the Roast and Vegetables: Switch the Instant Pot to “pressure cook” on high. Set cooking time based on roast size: 60 minutes for 3 pounds, 80 minutes for 5 pounds. Add potatoes, onions, and carrots around the roast. Pour in beef stock and Worcestershire sauce. Lock the lid and seal the vent.
Natural Release and Venting: After cooking, allow a 10-minute natural pressure release. Then carefully switch the valve to venting to release remaining steam. Wait until the float valve drops before opening the lid.
Serve the Roast and Vegetables: Transfer the roast and vegetables to a serving platter. Use two forks to shred the roast into chunks. Use a strainer to remove solids from the liquid left in the pot.
Prepare the Gravy: Set the Instant Pot to “soup” setting to bring broth to a gentle boil. Whisk cornstarch and water until smooth, then stir into the broth. Continue stirring until the gravy thickens to desired consistency. Adjust seasoning with salt, pepper, and garlic powder to taste.
Serve and Garnish: Pour the thickened gravy over the shredded roast and vegetables. Garnish with fresh thyme or parsley for a burst of color and flavor. Enjoy your comforting, hearty meal!

Notes

Always sear the roast before pressure cooking to develop flavor and prevent a bland dish.
Cut vegetables into large chunks (about 2 inches) to prevent them from turning mushy during cooking.
Allow a natural release for at least 10 minutes to retain meat juices and tenderness.
Let the roast rest 10-15 minutes before shredding to redistribute juices.
Substitute chuck roast with brisket, bottom round, or shoulder roast if needed, but chuck provides the best tenderness.
Swap red potatoes with Yukon gold or russet potatoes; if using russets, cut larger chunks to avoid disintegration.
If out of beef stock, use chicken stock plus an extra tablespoon of Worcestershire sauce, or dissolve beef bouillon cubes in water.
For gravy thickening, flour or instant potato flakes can be used as alternatives to cornstarch.
Optional: Use regular paprika or a pinch of chipotle powder instead of smoked paprika for different smoky notes.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Keywords: Instant Pot pot roast, pressure cooker pot roast, beef chuck roast recipe, quick pot roast, easy one-pot meal, comfort food, family dinner